Quick and Easy Vegetarian Stroganoff


I have been trying to feed my family more vegetarian/vegan meals. In the midst of experimenting,  I came up with a really yummy, quick and easy Stroganoff! You could easily make this vegan by replacing the sour cream with vegan sour cream. I hope you enjoy!

1 1/2 cups sliced baby Bella mushrooms
2 cups Vegetable Broth
1/4 cup All purpose flour
2 Tbsp tomato paste
1 medium onion sliced thinly
2 cloves or garlic
1 tbsp olive oil
1 pound of veggie crumbles of your choice (I used Quorn crumbles)
1 tbsp vegan Worcestershire Sauce
1/3 cup sour cream (I used light)
1 packet of Onion Soup Mix (Make sure it it vegetarian/vegan)
Salt and pepper to taste
Cooked ribbon noodles or cooked rice
  1. Heat oil in skillet and cook onions and garlic until translucent.
  2. Add mushrooms and cook for 5 minutes.
  3. Add crumbles skillet and season lightly with salt and pepper.
  4. Once all crumbles are heated , add the flour, packet of onion mix, tomato paste and Worcestershire sauce. Mix thoroughly.
  5. Add the veggie broth. Let the mixture simmer until it starts bubbling.
  6. Add the sour cream.
  7. Taste and adjust seasoning to taste if needed.
  8. Serve over cooked noddles or rice. Enjoy!

Carrot Cake

My famous Carrot Cake

If there is one cake I’m very proud of, it would be my carrot cake. I like the fact that I can say it is low in fat, that it is delicious and that it is a household favorite. I hope you enjoy it as much as I do.

Carrot Cake Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup white sugar
3/4 cup brown sugar
3 eggs or equivalent egg substitute
3/4 cup milk and vinegar mixture ( to 1 cup of milk- any type- add 2 tbsp vinegar and let sit for 5 minutes)
2 tsp vanilla extract
3/4 cup applesauce
2 cups shredded carrots
1 cup shredded coconut (I use unsweetened)
1/2 cup chopped or crushed pecans
1/2 cup chopped or crushed walnuts
1 cup raisins
1 8 oz can of crushed pineapple with juice
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp freshly ground nutmeg


  1. Preheat oven to 350°F (175°C). Grease and flour cake pans or if using a cupcake mold place paper liners.
  2. In a medium bowl, sift together flours, rising agents, salt and spices. Set aside.
  3. In a large bowl, combine eggs, milk mixture, applesauce, sugar and vanilla. Mix well.
  4. In a medium bowl, combine shredded carrots, coconut, nuts, pineapple and raisins.
  5. Add dry ingredients to wet ingredients and mix well until completely incorporated using a large spoon or spatula. Add carrot mixture to batter and fold in well.
  6. Pour into prepared pans, and bake at 350°F (175°C) for 20-25 minutes. This cooking time is for 3 8-inch pans, if baking on a square pan or bigger diameter, adjust baking times accordingly. I would suggest you check your cake in the center with a toothpick for doneness (if it comes out clean, it’s done). If baking cupcakes, you can use an ice cream scoop to put the batter into liners and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow to cool for at least 10 minutes before transferring to wire rack to be completely cooled.
  8. Once completely cooled, frost cakes with cream cheese frosting ( recipe below). You can add chopped nuts on side for added decoration.
  9. Enjoy!

Cream cheese frosting


1 package of room temperature cream cheese ( Neuchâtel cheese can be used)
1 stick of butter at room temperature
1/4 tsp salt
4 cups confectioner’s sugar
1 tsp vanilla extract
1 tsp almond extract
2-3 tbsp milk ( fat-free half and half works as well)


  1. On a stand mixer, cream butter and cream cheese for 5 minutes at high-speed until mixture turn paddle and if very fluffy.
  2. Lower speed and as salt and flavorings until incorporated.
  3. On low-speed, slowly add sugar to mixture. Once combined add milk for desired consistency. The less amount of milk, the thicker the frosting.